LIVE
Rating: 3.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This is a riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, Peruvian steak bowl must-haves such as thinly sliced peeled avocado, roasted sweet potato, and grilled flank steak top brown rice.

Sidney Fry, MS, RD
Recipe by Cooking Light May 2016

Gallery

Credit: Hector Sanchez Styling: Lydia Purcell

Recipe Summary

Yield:
Serves 1
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cooked brown rice and salsa verde. Top with black beans, avocado, sweet potato, steak, pumpkin seed kernels, and cilantro.

    Advertisement
  • In a small bowl, combine olive oil, adobo sauce, honey, and lime juice in a small bowl, stirring well with a whisk. Drizzle over steak bowl.

Nutrition Facts

398 calories; fat 12.4g; saturated fat 2.3g; mono fat 6.4g; poly fat 1.2g; protein 21g; carbohydrates 52g; fiber 10g; cholesterol 32mg; iron 3mg; sodium 438mg; calcium 73mg; sugars 7g; added sugar 3g.
Advertisement